Finely chop the onions, carrots and crush the garlic
Roughly chop the red peppers, taking care to remove the stalk and seeds
Add the olive oil to the pan and place over a medium-high heat
Pour in the chopped vegetables, add the spices and a healthy pinch of salt and pepper
Cook for 7 minutes, stirring regularly
Drain the chickpeas and kidney beans and add to the pan, followed by the chopped tomatoes
Pour in 1 tin's worth of water, add the minced beef and break up any large chunks
Pick the coriander leaves and set aside before chopping the stalks finely and adding to the pan
Bring to the boil then reduce to a simmer over a low heat
Place a lid slightly ajar on the pan and cook for 1 hour stirring occasionally
Serve with fluffy rice, a hunk of crusty bread or a jacket potato with a wedge of lime, some guacamole and a sprinkling of coriander leaves